3. What will your kids never be allowed to eat?Never? I don't think I put those kinds of limitations on them, but there are lots of things they are not allowed access to at this time... Pretty much any kind of candy bar, candy (though my 4 yr old daughter definitely has a thing for chocolate, and I occasionally share my stash), no fast food, though they do have the odd French fry. I'm very adamant about no soft drinks for kids. They get hooked so fast! Hmmm, I don't have the typical kid’s snacks around -- goldfish crackers, cheerios, juice boxes. I guess I'm pretty strict, but there's so much great food out there!

4. What do you always have on hand in your fridge?Butter, a lump of Parmesan cheese, good mustards(several), corn tortillas, the freshest eggs I can find, a variety of grains and flours, and usually several quarts of homemade yogurt.

5. What is your beverage of choice? Wine, wine, wine. This time of year, I favor whites, whether a floral Viognier from Australia or a tart clean Sauvignon Blanc from New Zealand. I get thirsty just talking about it.

6. If you could have dinner with anyone in the history of man, who would it be?I don't know. So many people, it would be kind of uncomfortable. Like what would I really have to say to Anais Nin? I'd rather just sit down with an old friend I haven't seen in a while. Charity Austin. I KNOW we wouldn't lack for good conversation.

7. OK, it’s your last meal ever. What do you have?Wow. It definitely would have to be summer. Fresh oysters accompanied by "La Grande Dame" champagne. Fresh Alaska king crab with lemon grass butter with a New Zealand semi-dry Riesling. Warm crusty bread and butter. Baby lettuces with the most delicate vinaigrette, some shavings of parrano or semi-hard cheese. Roast rack of lamb, medium rare with some delectable crust, potato gratin, baby beets. A lovely Cote de Nuits red with maybe a dozen or so years on it. French cheeses I've never tried before with fresh figs. Summer-ripe peach tart with loads of whipped cream. The darkest of chocolate desserts with raspberry puree and espresso. A vintage port decanted to sip late into the night.

Ed. Note: Thank you, Haidi! I am so with you on that last meal; I got hungry just reading your description.Foodie Facebook is a regular feature on UtHC. Stay tuned--it could be you!

Hi Tammy! With two little ones, we go through a lot of yogurt. And yes, it's storebought, though I usually get organic. If you send me your address, I'll e-mail you the recipe. It's so easy! yukon_girl74@yahoo.com